Buttermilk Baked Chicken
From: Stephanie's Kitchen
8 slices white bread
1 cup buttermilk
1 tsp. hot-pepper sauce
3/4 tsp. course salt
1/2 + 1/8 tsp. pepper
3/4 cup grated parmesan
1 tsp. dried thyme
4 lbs. chicken parts, rinsed and patted dry (I'm not a big fan of chicken parts, so I used boneless skinless chicken breasts, cut into strips)
Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
In a large bowl, stir together the buttermilk, hot-pepper sauce, salt and 1/2 tsp. pepper. In a separate bowl, mix the breadcrumbs, parmesan, thyme and 1/8 tsp. pepper. (I added some garlic salt too.)
Place the chicken in the buttermilk mixture, turn to coat evenly. Allow chicken to sit in the buttermilk mixture for a few hours to make it more tender and juicy. Working one piece at a time, remove the chicken from the liquid and dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken on the prepared baking sheet.
Bake until the chicken is golden brown, about 25 minutes.